Creamy Chicken and Vegetable Pasta Bake

1Preheat the oven to 375°F (190°C).

2Cook the spaghetti (12 oz) according to package instructions until al dente. Drain and set aside.

3In a large skillet, heat the olive oil (2 tbsp) over medium heat. Add the minced garlic (4 cloves) and diced onions. Saute until fragrant and translucent.

4Add the chopped asparagus (1 cup) and grated carrots (2) to the skillet. Cook until the vegetables are slightly tender.

5Stir in the shredded chicken and spinach (2 cups). Cook for a few minutes until the spinach (2 cups) wilts.

6Pour in the tomato pasta sauce (2 cups) and stir well to combine. Simmer for 5-7 minutes.

7In a separate bowl, whisk together the eggs (2) and cheddar cheese (1 cup).

8Add the cooked spaghetti (12 oz) to the skillet with the chicken and vegetable mixture. Pour the egg and cheese mixture over the pasta and toss to coat evenly.

9Transfer the pasta mixture to a baking dish. Dot the top with butter (2 tbsp) and sprinkle extra cheddar cheese (1 cup) on top.

10Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.

11Serve hot and enjoy the creamy chicken and vegetable pasta bake!